Coconut Free Whole30 Cilantro Lime Slaw
This vibrant slaw is a riot of color and crunch, packed with shredded green and red cabbage, julienned carrots, fresh cilantro, and a kick of jalapeño if you're feeling bold. What makes it truly special is the creamy avocado dressing — no dairy, no mayo, no anything suspicious — just ripe avocado mashed smooth and whisked together with fresh lime juice, olive oil, and a touch of cumin. It coats every strand of cabbage beautifully and delivers that rich, tangy creaminess you'd expect from a far more complicated recipe. A short 10-minute rest before serving is the secret move here: the cabbage softens just enough to soak up the dressing while still holding its satisfying crunch. This is the kind of side dish that quietly steals the show at taco night, a backyard cookout, or alongside grilled proteins of any kind. The whole thing comes together in one large bowl with minimal cleanup, which is always a win.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, julienned or coarsely grated
- ½ cup fresh cilantro leaves, roughly chopped
- 3 scallions (green tops only), thinly sliced
- 1 jalapeño, seeded and finely minced (optional)
For the dressing
- 1 ripe avocado, pitted and flesh scooped out
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Combine the green cabbage, red cabbage, carrots, cilantro, scallion greens, and jalapeño (if using) in a large mixing bowl and toss to distribute evenly.
- 2
In a small mixing bowl, mash the avocado flesh with a fork until smooth with no large lumps remaining. Whisk in the lime juice, olive oil, cumin, salt, and black pepper until the dressing is cohesive and pourable — it should be thick enough to coat a spoon but thin enough to drizzle.
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